COLORFUL LUNCHEON SALAD

SERVES: 4

This is a really colorful salad and makes a great presentation.  And it's delicious!

INGREDIENTS:

16 spears   Fresh asparagus

1 head        Romaine – washed, drained, torn into bite-size pieces***

2                Eggs – hard boiled – peeled and chilled in ice water;

1 large       Cucumber – unpeeled, thinly sliced

2               Fresh tomatoes - thinly sliced

                 Dill weed - preferably fresh

                 Kosher salt

                 Fresh or bottled Italian Dressing - chilled      

DIRECTIONS:

Wash and trim asparagus – steam asparagus until just tender (about 6-7 minutes) – drain and chill completely.

When ready to serve, pat eggs dry - assemble the salads on salad PLATES in this order for each salad:

Bed of romaine or other greens

2-3 slices of tomato

Sprinkle of salt

Layer of cucumber slices

Sprinkle lightly with dill weed

1/2 of boiled egg – thinly sliced

Sprinkle of salt

4 spears of asparagus

Light sprinkle of dill weed

Top with a generous drizzle of Italian Dressing over everything (make more available if guests prefer more)

*** A mix of spring greens can also be used - just wash and spin dry and remove all those stems!

And make this a meal by adding grilled chicken or seared salmon.... 

...excellent served with fresh baked crusty bread